I hope everyone had a lovely weekend. This chocolate chip blondie is adapted from a recipe of a lightened, healthier chocolate chip cookie. As I can never leave well enough alone, I took the original recipe and reduced the sugar, swapped the flour, used mini hershey kisses and made blondies instead. The creative juices were flowing and that is one of the fun things about cooking and baking. I figured I would try making these changes and see what happened.
But, I have to say, the results were well worth it.
The result is a chocolate chip blondie that is cake-like in texture rather than chewy and gooey. I like both types and also like variety so this worked out well.
Then, I remembered I had some vanilla ice cream, chocolate chips and coconut oil. I bet you can guess what happened next. The result is this delicious sundae. I used the chocolate hard shell chocolate topping on the sundae, so the sauce hardened after a few minutes.
This sundae reminds me of the desserts in restaurants, but you don’t need to get those, you can make it yourself, easily. I baked the blondies for 20 minutes and next time I would try 18 minutes. It is really hard with blondies to determine when they are done, but generally when a toothpick inserted comes out clean and the top is firm works the best.
Some fall scenes in New England –
Has anyone tried the pumpkin quesadillas? I plan on making those for dinner tonight. We just love them in our house and hope you do too if you try them. They were featured as Main Ingredient Monday, 20 Pumpkin Recipes over at too-much-time. They are a perfect weeknight recipe as they are quick, easy and delicious!
Have a wonderful day!
- 2 cups and 1/4 white whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup packed brown sugar
- 1/2 cup turbinado sugar or could sub granulated
- 1/2 cup butter softened
- 1 teaspoon vanilla extract
- 2 large egg whites
- 3/4 cup semisweet chocolate chips plus more for sprinkling on top of batter. I used Hersheys mini kisses
- Cooking spray
Preheat oven to 350 degrees. Using cooking spray, lightly spray a 8 x 8 cooking pan.
In a bowl, whisk together flour, baking soda and salt. Set aside.
In an electric mixer, mix butter and sugars until well blended. Add vanilla and egg whites and beat for one minute.
Add flour mixture and chocolate chips. Beat until just blended. Do not overmix.
Spoon dough into the prepared pan and press down and smooth batter into pan.
Bake for 18-20 minutes until a toothpick comes out clean and top is firm. Let cool for 15 minutes, then slice and serve or place in air tight container for up to one week. Can be put in freezer.
Recipe adapted from Cooking Light.